Kimbap

Did you know that Kimbap is also called Gimbap? This rice roll is South Korea’s premier street food dish. It is made mainly of vegetables and a little bit of seafood. It’s different from Sushi in its preparation and ingredients, but both Sushi and Kimbap are delightful variations of a similar concept.

Kimbap is prepared light-heartedly, with little emphasis on a particular technique, whereas Sushi has strict protocols. These protocols are mainly adhered to in Japan and a few hundred high-end Japanese restaurants worldwide that value the traditional aspects of making Sushi.

In fact, in Japan, making Sushi is considered Art. Japanese chefs can take years to train in Sushi-making, and it can be expensive to eat it in Japan. In contrast, Korean foodies make Kimbap without much fuss and enjoy it as Street food. Sushi is typically enjoyed with wasabi and soy sauce. On the other hand, Kimbap does not rely on these side inclusions.

Why You Will Love Kimbap?

There are so many different types of fillings that you can use for Kimbap. So, if you’re reading this recipe and don’t have a few ingredients, use your imagination and what you have in your fridge. The must-have ingredients are Seaweed, Sesame seed oil, and short-grain rice. You don’t need special sushi rice to make Kimbap; you can use Calrose rice from Vietnam, which happens to be AAA-grade rice, and many different suppliers package this rice.

Different Variations

Beef kimbap uses thin slices of knuckle steak. You can even slice up some sirloin steak, add some pickled radish and your choice of vegetables, and you’re good to go!

Tuna Mayo Kimbap is another fantastic and highly addictive variation of this rice roll; simply drain one can of tuna, mix it with some mayonnaise, slice up some cucumber, and roll it up.

Kimchi Kimbap is great for Kimchi fans! Add rice, slice up the kimchi, add protein, and add some cheese. Then, roll it up and enjoy it with your favourite soda.

Ingredients

Plain seaweed sheets (Not roasted or seasoned), eggs, yellow radish pickle, crab meat, flat fish cake, burdock root, and fish cakes.

Choose plain seaweed sheets to make Kimbap, available at most Asian and Western supermarkets. You must know you cannot use the roasted seaweed sheets coated in sesame seed oil. The texture is too soft to hold the rice roll. Therefore, it is essential to use regular nori sheets to make sushi. All of it will taste the same, so use what is available. Eggs are an ingredient in Kimbap, which many Koreans enjoy for their protein content, making the rice roll quite delicious.Yellow radish pickle is also a firm favorite to use for this dish.

It has to be sliced thinly. This pickle uses white radish, has a firm texture, and is yellow. In Korea, it is called Danmugi. Crab meat (Ge Matsal) and Flatfish cake (eomuk) are also sold in supermarkets. Burdock root (wooing jorim) might be difficult to find outside of Korea. However, International Asian Supermarkets may stock it.

Instructions

Prepare the ingredients: This delicious rice roll depends on three main ingredients: white steamed rice, seaweed, and fillings. Most fillings like flat fish cake, yellow radish pickle, crab meat, and woo-ung (우엉, burdock root) are available from the stores ready-to-eat.

Other optional ingredients are fresh perilla leaves, salted cucumber, and grilled vegetables such as carrots or bell peppers that have been thinly sliced and grilled in a pan. The eggs must be whisked and cooked in a pan in a single layer and then sliced into long strips. The rest of the filler ingredients can also be cut into long strips.

Prepare the rice: First, the white rice needs to be cooked normally in boiling water and then simmered on the lowest heat. You can also cook it in a rice cooker if you have one. One full cup of rice will be about eight portions. When the rice is cooked, transfer it all to a large bowl. Then, add the sesame seed oil, salt, and white vinegar. Put on a food-safe glove and massage the rice with the added ingredients. 

Prepare the kimbap roller: Lay down the roller on a chopping board. Then, lay the cling wrap large enough to cover the whole roller.

Adding cling wrap is optional; however, it can be handy by preventing the rice from getting stuck between the rollers whilst rolling the rice roll, which can be a real pain to clean.

Lay the ingredients: The kimbap seaweed is smooth on one side and rough on the other side. Lay the seaweed on the roller and ensure the rough side faces up, which allows the rice and other ingredients to stay in their place. First, thinly spread the rice across the seaweed in the middle zone.

Avoid putting a thick layer of rice, as the Kimbap will be hard to roll. Then, add each of the remaining ingredients on top of each other. Some people thinly spread the rice to cover the whole seaweed and place the ingredients on the edge of the rice roll. Different techniques will produce a similar result.

Roll it up: Now, this is the technical part that requires delicate hands. Use the roller to encircle the ingredients with the seaweed. Press down with both hands and fingers to apply slight pressure around the Kimbap.

This ensures that the rice roll won’t open when you slice it. Continue to roll and press until the whole seaweed is completely wrapped.

Slice the Kimbap: Brush the sesame seed oil over the kim. This step helps to keep the Kimbap intact and allows you to cut through it more easily. Slice into bite-size pieces. Slowly cut back and forth through the roll so it won’t break or tear. Sprinkle sesame seeds with Kimchi or ginger pickle. 

What to Serve with Kimbap?

The most preferred side dish is Spring Onion Kimchi or Buchu Kimchi. Kimbab is usually eaten as a quick breakfast meal or during a picnic for a light lunch meal. Interestingly, It is also served during special occasions, such as birthday parties or New Year’s celebrations.

How do you Store and reheat Kimbap?

Keep in mind that Kimchi is best served fresh. However, this dish is usually made in large quantities, as it is convenient for those who want an easy meal. Store the Kimchi in the fridge for up to two days. Any longer than that, the rice begins to lose its texture, and the ingredients release moisture, making the Kimchi wet.

Consuming Kimbap in that state would be safe, provided it was in the fridge during that time, but the original flavour and texture would be altered. The best way to store the Kimbap would be to wrap each Kimbap in cling wrap in airtight containers. This step will ensure that the Kimbap do not stick to each other, and it is easier to separate them.

Reheating this dish is usually unnecessary, as people leave it outside the fridge until it reaches room temperature. We know that some people refuse to eat cold food. There are two main ways to reheat Kimbap. One, use the microwave for 30-second intervals, and two, reheat on a pan on the lowest heat with the lid closed for 1-2 minutes.